Microbiological and physicochemical modifications during the spontaneous fermentation process of Kissangua: traditional corn-based drink
Résumé
Kissangua is a traditional spontaneous fermentation drink from Angola, much appreciated. The present study aims to identify and understand the changes that occur during the Kissangua spontaneous fermentation process. Kissangua samples from the provinces of Malanje, Huambo and Bié were used, which were subjected to a spontaneous fermentation process. The Standard Plate Count method was used to identify the total flora, lactic acid bacteria, fungi and yeasts and enteric bacteria throughout the fermentation. Total soluble solids, total titratable acidity and ethanol levels were also analysed. As a result, the microbial populations observed were 7.9 log CFU.ml-1 (Malanje), 8.3 log CFU.ml-1 (Huambo) for the total flora; 7.8 log UFC.ml-1 (Malanje) and 8.5 log UFC.ml- 1 (Huambo) for lactic acid bacteria and 5.1 log UFC.ml-1 (Malanje) and 5.8 log UFC.ml- 1 (Huambo) for enteric bacteria. A final pH of 3.9 (Malanje), 4.3 (Huambo) and 3.6 (Bié) was observed after 24 hours; total soluble solids of 3.9 ºBrix (Malanje), 1.6 ºBrix (Huambo) were found. After the fermentation period to which Kissangua was subjected, the growth of lactic acid bacteria was observed, which allowed the reduction of enteric bacteria, resulting from the production of metabolites such as lactic acid and due to the reduction in the pH of the medium, reaching the minimum levels of health safety of the product.
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